Crispy Chicken Katsu Burger and Wedges
with Baby Gem and Pickled Radish Salad
Inspired by some of the world's most popular street food, this tasty Crispy Chicken Katsu Burger and Wedges is perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
100 grams
Radishes
1 unit(s)
Baby Gem Lettuce
30 milliliter(s)
Rice Vinegar
64 grams
Mayonnaise
(Contains Egg, Mustard)
50 grams
Korma Curry Paste
(Contains Mustard)
15 grams
Honey
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
¼ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the radishes and cut into quarters.
Trim the baby gem and reserve 1 leaf per person. Halve the rest lengthways and thinly slice widthways.
In a small bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the radishes, then stir together and set aside to pickle.
In another small bowl, mix together the mayo, korma curry paste and honey. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and season with salt and pepper.
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the burger buns. When everything's nearly ready, pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Add the baby gem to your bowl of radishes and toss to coat in the dressing.
Pop the burger buns onto your plates. Spread some korma mayo over the bases and lids, then sandwich in the fried chicken (slice in half first if needed) and the reserved baby gem leaves.
Serve your wedges and radish salad alongside with any remaining korma mayo for dipping.
Enjoy!
